In short: a classic savory loaf cake batter, diced raclette cheese and smoked bacon bits, 45 minutes in the oven at 350 °F (180 °C). You get a moist cake full of pockets of melted cheese that keeps for three days.
📲 The video that inspired this recipe
Chef’s tip
A savory loaf cake is leftovers’ best friend. It takes anything, judges no one and travels everywhere. With raclette cheese it gains something extra: little pockets of melted cheese that stay soft even when cold. It’s the perfect morning-after recipe, when you still have a block of cheese with a bite taken out of it and refuse to abandon it at the back of the fridge, between the jar of pickles and the mustard from 2019.
| Prep time | 15 min |
|---|---|
| Cook time | 45 min |
| Total | 1 h |
| Servings | 8 slices |
| Difficulty | Easy |
Ingredients (for a 10-inch / 25 cm loaf pan, 8 slices)
- 1 1/2 cups (180 g) all-purpose flour
- 1 packet baking powder (11 g)
- 3 eggs
- 1/3 cup plus 1 tablespoon (10 cl) milk
- 1/3 cup plus 1 tablespoon (10 cl) neutral oil
- 1 cup (150 g) diced raclette cheese
- 5 oz (150 g) smoked bacon bits
- 1 small onion (optional)
- Pepper, a pinch of salt, herbes de Provence or chives
Equipment
- A 10-inch (25 cm) loaf pan
- A mixing bowl and a whisk
- A skillet
The steps
Step 1 — The bacon (5 minutes)
Fry the bacon bits dry in a skillet, with the sliced onion if you’re using one. Drain them on paper towels: too much fat weighs the batter down.
Step 2 — The batter (5 minutes)
Whisk the eggs, then add the milk and the oil. Fold in the sifted flour and baking powder without overworking it: a few lumps are better than a rubbery cake. Season generously with pepper and go very light on the salt.
Step 3 — The filling (2 minutes)
Toss the cheese cubes in a spoonful of flour so they don’t all sink to the bottom of the pan. Add them to the batter along with the bacon and the herbs.
Step 4 — Baking (40 to 45 minutes)
Pour into the buttered and floured pan and bake at 350 °F (180 °C). The blade of a knife should come out dry, possibly with a bit of melted cheese on it, which doesn’t count. Let it cool slightly before turning it out.
Chef’s tips
- More golden crust: scatter a few thin slices of raclette on top 10 minutes before the end.
- Variation: swap the bacon for diced ham or cured meat, or add walnuts.
- Pepper or smoked raclette: an excellent idea, the cake instantly gains character.
What to serve it with?
Cut into cubes as an appetizer, in slices with a green salad at lunch, or wrapped in a dish towel for a picnic. To drink, a dry white wine or a lager.
Frequently asked questions
How long does it keep?
Three days in the fridge, well wrapped. It’s even better the next day.
Can you freeze it?
Yes, in slices, so you can take them out as needed.
Find more zero-waste ideas in our article What to do with leftover raclette? [LINK TO ADD — draft 1405].
